By Chef Robert K. Straw, C.H.E.
Chef Instructor
National Center for Hospitality Studies
Sullivan University

When it comes to weddings, getting the cake is one of the most important decisions that has to be made.

There are many things taken into consideration before you come up with the final decision of what kind you will have and how it will be served to your guests. For instance, how many tiers will there will be, what flavors and style you want, how many it will feed, what colors and decorations you decide upon; to name a few factors that affect your decision

A wedding cake is a very personal item for every bride and groom. The flavor and type of the cake can vary vastly. Whether it is a regular batter cake, sponge, pound or even cheesecake has to be decided. If it is going to have buttercream roses and decorations or more elaborate flowers and decorations made out of marzipan, pastillage, rolled fondant and royal icing.

You must remember the more labor that goes into the cake and decorations; the more expensive the cost will be for the cake. Wedding cakes are very labor intensive and that is what determines the final price. If you want a richer, stronger, unique flavor or more exotic cake will end up being more expensive.

Most cakes are broken down to cost per slice. The minimum cost is approximately $2.25 per slice but can go up to approximately $12.00 per slice and sometimes more. A standard three tier wedding cake will feed about 150 people. So at $2.25 per slice that's $337.50 and at $12.00 per slice that's $1,800.00. That's a big difference.

Since wedding cakes are so important for each and every wedding I suggest you choose a Pastry Chef to do the honor! Be sure they have a good reputation, one who is reliable and someone you feel comfortable with explaining what you want in your special cake. A pastry chef should have a portfolio to show you different designs, styles and types of cakes he or she has done to let you see their work and of some of your choices. He should have a full contract for you to go over which will have all the details of the cake spelled out. For example, if it will have a topper and what that topper will be, what type of cake and frosting and decorations it will have, who will provide the cake knife, who will serve it, who will deliver and set the cake up and exactly when, also who will break it down at the end of the reception and so on….

You could go with a full service catering company. It's like a one stop service. They will set up the cake at the same time as the other food and they will usually cut it and serve it and break it all down at the end along with everything else. A full contract puts all your concerns in order. It covers all the bases and eases your mind. Once you have worked out all the details and signed the contract then when your wedding day finally gets here, after months of planning you shouldn't have to worry about the cake. Usually about two weeks before the wedding you call the Pastry Chef or full service catering
company and tell them if the number of guests has changed or remained the same. If you have not put down any kind of a deposit before now this is when you do and usually a 50% deposit of the total cost.

My advice is to be prepared to pay a little more than friends if they went to a bakery or a deli or someone with a questionable reputation to get the food and cake for the reception. They may have had to set it up themselves, find someone to serve it and break it down when it was all over. By going to a Pastry Chef or a full service catering company you have a contract and everything is taken care of on your wedding day regarding the cake and/or reception.

Isn't it worth the extra money for the peace of mind to know your special day in part will be remembered as a "piece of cake."